Texas Sheet Cake

You won't find a more tender and delectable cake than this classic.

TEXAS SHEET CAKE

                                                                                                         From Susan Connell 

CAKE

2 sticks butter or margarine

1 cup water

4 tbls unsweetened cocoa powder

2 cups all-purpose flour

2 cups white sugar

2 eggs, lightly beaten

1- 2 teaspoons cinnamon

* ½ cup buttermilk  (you can use dry)

1 teaspoon baking soda

1 teaspoon vanilla

CAKE

Grease a 15x10 inch jelly roll pan. Bring 2 sticks butter, water and 4

tablespoons cocoa to a boil in a large saucepan. While still hot, remove

from heat and add to combined 2 cups flour and 2 cups white sugar. Mix well.

Add in eggs, cinnamon, buttermilk, baking soda, and vanilla. Do not

mix too long. Pour batter into greased 15x10 inch jelly roll pan. Bake

at 400° degrees for 20 minutes, or until a toothpick inserted into center

of cake comes out clean.

ICING

½ cup butter

4 tbls unsweetened cocoa powder

¼ cup milk

3½ cups confectioners sugar

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans

ICING

Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, and 1/4/ milk to a boil.

Remove from heat. While still hot, add confectioners' sugar, vanilla, and nuts. Beat well. Ice cake while icing is still hot

*Prepare the dry buttermilk according to package

  directions.